Crusty Herb-Dijon Baked Chicken Quarters
Serves 435 mins prep55 mins cook
An appetizing one-pan dinner with juicy oven-baked chicken quarters, roasted potatoes, onions and carrots is easy to prepare and so pleasing to eat. The chicken skin is brushed with a mixture of fresh thyme and Dijon mustard, and baked on a sheet pan with the vegetables. Enjoy the crusty, incredibly savory chicken skin, tender veggies and tangy pan sauce!
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What you need
Instructions
0 Preheat the oven to 425 degrees. 1 Pat the chicken pieces dry with a paper towel. Sprinkle salt and pepper evenly on both sides — don't be afraid to be generous because this step adds flavor to the chicken! 2 Combine the mustard, thyme and 1 tablespoon of the olive oil in a small bowl. Brush the mixture evenly over the skin side of the chicken. 3 Put the carrots, potatoes and onion slices on a rimmed baking sheet that's just large enough to hold the chicken and vegetables snugly —10 x 15-inches is a good size. Drizzle with the remaining tablespoon olive oil, sprinkle with a pinch each of salt and pepper and toss to coat. Spread the vegetable out evenly over the surface of the pan. 4 Arrange the chicken quarters skin-side down on top of the vegetables, nestling them in so that some of the vegetables are exposed and some are tucked under the chicken. 5 Bake 20 minutes. Flip the chicken over so it's skin-side up and rotate the pan Bake for another 20-25 minutes, until the chicken skin is golden brown and crusty and the vegetables are tender. 6 Pour the vinegar into the pan around the vegetables. Sprinkle the parsley over the top and serve.View original recipe